I am so thankful it’s spring, but man did winter ever go out with a bang! While the Northeast experienced abnormally warm weather, Arizona got snow! Meanwhile, the last day of winter here in Texas was a scary one for most!
The day started beautifully, with bright sun and warm weather. I was especially excited for the light coming through my window which allowed me to photograph this spring inspired pizza. As the day went on, it became colder and the sky slowly turned black. Before we knew it, a tornado watch had been issued for Dallas county and my focus turned to our emergency plan.
During the last tornado threat, Greg and I were driving home from a camping trip completely oblivious to the danger we were entering. Our building does not have a basement, or even interior stairwells. We also live on the top floor, not the best place to be when a tornado hits.
So on Monday, when Greg had to leave for school, I packed a bag and went with him. In my mind, being at SMU was the safest place to be. I also knew if I stayed at home I would end up psyching myself out by watching storm chasers. I’m slightly masochistic. Thankfully no tornadoes touched down, although my plan seemed to have backfired when we were forced to drive home in the dark on flooded streets.
When we finally got home I was so thankful for this leftover pizza! Vending machine food just doesn’t constitute as a meal in my books, so I was starving!
This is my new favorite pizza. I’ll admit, there is a lot going on in terms of flavor but you have to trust me, it works really well! It starts with the unique sauce which combines the sweetness of honey, with savory garlic and sesame oil, spicy red pepper flakes, and a dash of poppy seeds for texture. The sauce is spread over the pizza crust and then topped with an array of seasonal flavors such as sweet pears, savory asparagus, and spicy arugula. It is then sprinkled with bacon and tangy Gorgonzola cheese and drizzled with olive oil for good measure. This pizza utilizes ingredients that are currently in season, which makes it a great choice for a spring dinner.
When severe weather hits, what do you do? Do you have a well thought out plan? Or are you like me and fear the worst, hope for the best?
- one ball of pizza dough of your choice
- ¼ cup cornmeal
- 2 tbsp. olive oil, divided
- ½ tsp. sesame oil
- 1 tbsp. honey
- 1 garlic clove, minced
- 1 tsp. poppy seeds
- ¼ tsp. red pepper flakes
- ½ tsp. onion powder
- 1/8 tsp. horseradish
- ½ pear, thinly sliced
- ¼ cup asparagus, thinly sliced
- 4 slices bacon, cooked and crumbled
- ¼ cup crumbled Gorgonzola
- salt and pepper to taste
- ¼ cup arugula
Place a pizza stone in the oven and preheat to 350.
Sprinkle a pizza peel or flat surface with cornmeal. Roll out pizza dough and place on the pizza peel. Set aside.
In a small bowl, combine one tablespoon of olive oil, sesame oil, honey, minced garlic, poppy seeds, red pepper flakes, onion powder and horseradish. Stir until thoroughly combined. Salt and pepper to taste.
Spread the sauce evenly onto the pizza dough. Place thinly sliced pear on top of the sauce. Add asparagus and bacon crumbles. Sprinkle with Gorgonzola. Drizzle the pizza with remaining tablespoon of olive oil and transfer to the pizza stone in the preheated oven.
Bake for 12-15 minutes, rotating halfway through, until the crust has browned and the cheese is bubbling.
Remove from oven and top with arugula. Cool 3 minutes before cutting.